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Mini Peach and Pesto Pizzas

Mini Peach and Pesto Pizzas

Emily Nathan enlarge

By: Erika Lenkert

Serve a lighter version of pizza by using a pesto "sauce" and tomato and peach toppings.

Key:

Our veggie-friendly dishes have no meat or fish.

Veg Out

8 Servings
Prep 30 min
Cook 12 min

Ingredients:

1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges

Directions:

In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square. Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.